A great lunch time dish. Perfect on toast with some fresh cheese, buratta perhaps. Feta is also good (don’t tell Nonna). It can even be tossed through some pasta or salad, the possibilities are endless. Ingredients: • 500g fresh summer squash (patty pan preferably, courgette will suffice) • 1 small onion sliced thinly • 2 cloves of garlic sliced thinly • 2 table spoons of good quality white wine vinegar (Muscatel most desirable, if to hand) • 4 tablespoons extra virgin olive oil • Pinch of saffron • Capers • Mint • Zest of 1 lemon • Salt pepper

Method • Chop your summer squash in to random chunks of roughly 3 cm. • Add half the olive oil to a frying pan wide enough to accommodate the squash without overcrowding. • Set the pan to a moderate heat. • Add onions and garlic and cook until translucent. • Transfer cooked onions and garlic to a bowl and set aside. • Heat the remaining oil until smoking hot. • Liberally season the squash then add to the pan (be careful as the hot oil can spit at this stage). • When a satisfying golden colour is achieved on one side of the squash, vigorously shake the pan to continue colouring the remaining side. • Turn the heat down to low and add the cooked onions, garlic, saffron and white wine vinegar. • Leave the pan on low heat for roughly 5 mins until the squash starts to soften, becoming tender and slightly breaking up around the edges. • Take off the heat, place in a serving bowl and liberally sprinkle lemon zest, mint and capers on top. Serve hot or room temperature. All temperatures and weights are a guideline - feel free to add your own flourish. This recipe has been put together by our own Chef, Myles Donaldson, from plot 12b. Myles has been a chef for some time, purveying his culinary skills in many top establishments in the area.